Idiot's guide to a nice beef curry needed.

newlywed

TNG wrote:

ooh, ooh. easy Sweet & Sour Chicken (to make it up to you:o)

:rotfl:

Sounds lovely. The other Sweet and Sour sauce I found had white vinegar and soy sauce in?

This sounds good though... shame i don't have a slow cooker.... yet!! :rolleyes:

TNG

newlywed wrote:

:rotfl:

Sounds lovely. The other Sweet and Sour sauce I found had white vinegar and soy sauce in?

This sounds good though... shame i don't have a slow cooker.... yet!! :rolleyes:

you can do it in the oven - same method and the veg you don't whizz will be a bit firmer, so is probably preferable;)

You could try white vinegar instead of balsamic (unless you're keeping it for the cleaning;) ). i don't think mine said anything about soy sauce

newlywed

Cheers I'll give that a go.

I'll come back for the curry recipe later

TNG

Any word from MBE - (getting back on topic)?

Is he gonna take up the challenge........?

newlywed

Sorry, back to topic....

Found these links for...

Biriyani http://www.route79.com/food/lamb-biryani.htm
Mushroom prawn bhuna http://www.route79.com/food/prawn-bhuna.htm

They look yum and instructions are complete with pictures too!!

sheeny_2

I've been cooking curry for several years, and have progressed to making mine totally from scratch, thanks to Curry Queen's thread "Curry Night".

If I wanted something quick and easy, then I'd agree with the earlier poster who suggested Patak's curry pastes.

When I started, I used to buy the cook-in sauces. Some of them are OK, but often they're too sweet, too garlicky or too damn hot. Once you've tipped the jar into the pan, there's so much sauce sloshing around in there that you're committed.

Go easy with the Patak's paste, follow the recipe advice on the jar which should guide you on how much to use, and you should be fine.
TASTE IT before you serve!
Add salt if it needs more, add a little chilli powder if it needs a bit more 'kick'.

And don't panic if you make it too hot.. many curries can be 'toned down' by adding some canned tomatoes, natural yogurt, or fresh cream.

And did you know how to make yellow rice?
.. just add a little turmeric powder to the water you boil the rice in. Easy peasy.

Go for it!

Eagle_1

sheeny wrote:

And did you know how to make yellow rice?
.. just add a little turmeric powder to the water you boil the rice in. Easy peasy.

Go for it!

Brilliant, I wondered how they did that :T :T

Thanks everyone

Motherof1

on Hi pudding 06....

On the back of the jar of pataks curry paste it gives you the exact measurements....I always make double.....and after it's been in the fridge overnight it tastes even yummier the next day.

You can make it as hot or as mild as you like. Have just got my jar from the fridge....it keeps a long time by the way.....one jar lasts me for atleast 3 big curries.

Beef Madras (Serves 2) whatever jar you get just double everything for the amount of people you want to feed : ).

2 x tablesppons vegetable oil
1 medium onion diced
70g-1/4 jar of Patak's Madras Curry Paste
250 g diced beef (use braising or ribeye steak) - braising is very tender, I only use this and it's cheap as well.
200g fresh or Canned Chopped Tomotoes (I use Canned as there more liquid for sauce)
100 ml water

At that's it.

I have been making it this way for years and with time it's come out just right by adding a few drops of worcestershire sauce and desicated coconut.....my favourite is with sliced banana ontop....
Our polish friends didn't like the banana idea but enjoyed the curry. Hope it turns out yummy for you.... Thing is I grew up in South Africa and as a young child we always ate it like that.

I forgot to mention that I often put some potatoes in (in the beginning after the meat has browned as they take ages to soften. I scrub them clean and chop them into quarters and cook with the skin on......(healthier that way I think)

Punky

Link for Curry Queen's Curry Night.

I will be trying this out tomorrow night so will let you know how it turns out

tigs78

Well this is really freaky:eek: :eek:

I am tigs78 of the tigs78 v MrBe pie challenge so I am suitably qualified to provide a step by step idiots guide recipe to make a lovely Beef Curry. Now the freaky part in this is that I have just finished making a Beef Curry as the Beef I bought had to be cooked by today and I am paranoid about use by dates so felt the need to cook it before midnight!

This is my Mum's recipe for a Lamb Rogan Josh but I used Beef as it was loads cheaper, no ready made sauce here this one is made from scratch

Because I am such a cooking dunce it has VERY simple instructions. My Mum knows this hence the slightly patronising comments about using a larger quantity of meat to make more portions to freeze!

Recipe for Lamb Rogan Josh follows. Remember, you do not have to have ALL the ingredients, or even include them in the quantities given. A curry, or any meal can be different every time! Quantity of lamb = if you put quite a bit in you can make more than one meal at a time and freeze some! I use Neck of Lamb - I think Tesco call it Lamb Fillet [costs about £2.00 a pack EDIT: It might have done in 1983 but was about £4.50 in Tesco, went for Beef at £2.50 instead which could feed 4 in a curry.

Quantities are to feed 4.

1 pack Lamb Fillet, cubed
2 tablespoons oil [2 desert spoons is about the same]
2 oz butter
2 medium onions, chopped
2 cloves of garlic, sliced thinly [optional] A clove is a 'slice' not a whole head.
3-4 heaped tablespoons of Sharwoods Medium Hot Curry Powder [or mild will do, in fact any curry powder will do]
1 can of chopped tomatoes
2 tablespoons lemon juice
2 tablespoons mango chutney [I don't think Tesco sell Sharwoods Green Label any more] any will do.
1 green pepper, chopped quite small. [or red or yellow - the red and yellow ones are a bit sweeter tasting]
Salt to taste


1. Heat the butter and oil together and brown the meat quickly. It cooks really fast and will continue to cook in the curry.

2. Remove the meat from the pan and put it aside

3. Fry the onions and garlic on a medium heat in the remaining oil/butter mix in the pan till soft and slightly brown

4. Move the onions and garlic to one side of the pan, make sure there is plenty of oil/butter - add more if necessary as the curry powder needs to absorb it to 'cook' the bitter taste out of it.

6. Add the curry powder and mix into the oil/butter and make sure you cook it for at least 2 minutes, over a low heat, stirring to prevent sticking.

7. Mix the onions and garlic with the curry paste you have made

8. Return the meat to the pan

8. Add the tin of tomatoes and their juice

9. Add lemon juice

10. Add chutney

11. Add chopped pepper and stir the lot up and cook on the stove top for a few minutes to soften everything

Cook at Gas Mark 4 or equivalent for about half an hour

Serve with rice or Paratha

To make Paratha: [remembering that it has lots more calories than plain rice, but is delicious]

Some plain flour [a dollop in a bowl]
Some salt [a pinch]
Some water [enough to make a stiffish dough - a bit at a time]
Some butter, softened in the microwave to make it spreadable

Mix the flour, salt and water [a little at a time] to make a pliable dough. If it gets too wet, add more flour.
Put it on a floured board and roll it into a circle
Spread half with butter and fold over
Re-roll and do the same about four times, this layers the dough and the butter.
Roll it out to about plate size or frying pan size and fry in some hot oil till it goes a bit brown
and a bit stiff!

Serve it under your curry, you won't need any rice.